Kathiyawadi Undhiyu Recipe
An authentic Gujarati winter special kathiyawadi undhiyu dish prepared with mixed vegetables and spices. A regional dish of South Gujarat made during the kite festival.
Ingredients
For muthiya
- 1 cup Gram flour
- 1 ½ cups Fenugreek leaves chopped
- ½ tsp Red chili powder
- ¼ tsp Turmeric powder
- 1 ½ tsp Sugar
- ¼ tsp Lemon juice
- Oil
- Salt as per taste
- Pinch of baking soda
For masala
- ¼ cup Coconut grated
- ⅓ cup Roasted Peanut powder
- ½ tbsp Sesame seeds
- ¼ cup Coriander leaves finely chopped
- ½ tbsp Green chili ginger, and garlic paste
- 1 tsp Sugar
- ½ tsp Lemon juice
- Salt
For curry
- 3-4 - Brinjal
- 6-8 - Baby Potatoes
- ½ cup Surti papdi strings removed
- ½ cup Valor papdi strings removed
- ½ cup Tuvar lilva
- ½ cup Yam/Sweet potato chopped
- ½ cup Green peas
- 1 tsp Red chili powder
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ⅓ tsp Turmeric powder
- ¼ tsp Garam masala powder optional
- Pinch of Asafoetida optional
- 1 cup Water
- Oil
- Salt
Instructions
- In a large bowl, take gram flour, fenugreek leaves, red chili powder, turmeric powder, baking soda, sugar, lemon juice, salt, and oil.
- Mix the ingredients, add water as required, and make a soft dough. Then grease your hands with oil and make 10-12 oval-shaped muthiya from the dough. Heat the oil and deep fry the muthiya on medium flame.
- Fry until golden brown and the outer layer is crispy. With the slotted spoon, transfer them to a plate with a paper napkin. Let it cool.
- Now in a bowl, to prepare stuffing masala, take all masala ingredients (coconut, peanut powder, sesame seeds, coriander leaves, green chili, ginger and garlic paste, sugar, lemon juice, and salt).
- Mix well and taste it. It must have a strong spicy, mildly sweet, sour, and salty taste. Add ingredients if required.
- Take all the chopped vegetables required to make undhiyu. While chopping, makes sure not to separate the segments. And stuff the veggies with prepared masala.
- Heat oil over a medium flame in a vessel or a pressure cooker. Add a pinch of hing and saute, then add surti papdi, valor papdi, tuvar lilva, and green peas and add salt. Mix and cook for a while.
- Add red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder.
- Mix well and cook for 5 minutes. Then add potatoes and brinjal, and add a pinch of salt.
- Add water and cook until the vegetables are tender. Close the lid and cook for 2-3 whistles.
- Add muthiya and cook for another minute or two.
- Garnish undhiyu with coriander leaves. Mix and serve the undhiyu with puri.
Notes
- You can skip the whole step of preparing masala and directly sprinkle the masala while cooking.
- Papdi is an essential ingredient for kathiyawadi undhiyu; make sure that you at least have one of them.
- Muthiya has a sweet and sour taste, so don't forget to add muthiya to the kathiyawadi undhiyu.
- If you are health conscious, you can reduce the quantity of oil used in this recipe.